1. Cook half the meat in the Large Saucepan in half the oil for 4 - 5 minutes until well browned, remove from pan.
2. Cook the remaining meat in the Large Saucepan the rest of the oil again until well browned and remove from pan.
3. Cook the onions and bacon in the Large Saucepan for 3-4 minutes - medium heat.
4. Add the garlic and cook for a further minute.
5. Put all the meat back into the saucepan, and add the wine, stock, thyme, salt and pepper.
6. Cover the saucepan, bring to the boil, then simmer for 30 minutes.
7. Remove the lid, simmer for 15 minutes to reduce the stock.
8. Add the potatoes and cook for a further 15 minutes or until tender.
9. Mix the cornflour with the water and mix to a smooth paste.
10. Add to the Saucepan and stir until it boils and thickens.
11. Pre-heat the oven to 180C/350F or gas mark 4.
12. Place the mix from the saucepan into an ovenproof dish.
13. Roll the pastry onto a floured surface to about 1/8 inch (3mm)
14. Place the pastry onto the ovenproof dish, covering all the meat.
15. Brush the pastry with the egg, and make a slit in the top.
16. Bake for 20 minutes or until brown.